Roasted Vegetable Quinoa Buddha Bowl
This wonderful dish is full of superfood goodness you don't want to miss.
Servings: 4 people
Calories: 433kcal
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red onion diced large
- 1 red pepper diced large
- 2 cups garbanzo beans drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup dark balsamic vinegar
- 1 tablespoon honey
- 2 cups quinoa cooked
- 4 cups spinach raw
- 2 avocado small, peeled, pitted, and diced large
- 2 tablespoons parsley fresh, minced
- 1/2 cup almonds sliced
Instructions
- Preheat oven to 400 degrees.
- Toss the broccoli, cauliflower, onion, red pepper, and garbanzo beans with olive oil, salt, and pepper. Be sure to fully coat the vegetables in oil. Spread in a single even layer on a large baking sheet. Bake 15 to 20 minutes, just until vegetables begin to char.
- In a small saucepan, bring vinegar and honey to a boil stirring frequently. Reduce to a simmer, continue to cook until the vinegar has reduced by half or about 1/2 cup. Remove from heat and cool.
- Place quinoa in the bottom of 4 serving bowls, about 1/2 cup per bowl. On top of the quinoa, place the roasted vegetables, only taking about half of the space in the bowl. About 1 cup of vegetables per bowl. Place the spinach on top of the quinoa, taking up the remaining half. Top the entire bowl with the diced avocado, about 1/3 cup per bowl. Sprinkle with parsley and almonds. Drizzle about 2 tablespoons of the balsamic vinegar and honey mixture on top. Serve and enjoy!
Nutrition
Calories: 433kcal | Carbohydrates: 60g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Sodium: 172mg | Fiber: 13g | Sugar: 15g |
| SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14